No.5

Odette

Singapore

On the pass:

Julien Royer

Pastry chef:

Yang Lijing

Style of food:

Modern French

Standout dish:

Hokkaido uni (langoustine tartare, Granny Smith apple, caviar)

Contact:

1 St Andrew's Rd, 04 National Gallery, Singapore 178957

+65 6385 0498
http://www.odetterestaurant.com

Former Jaan chef wows Singapore with his latest project

Why it’s so hot right now: When French chef Julien Royer left celebrated restaurant Jaan in 2015 to set up his own project, food lovers waited with baited breath to see what he would come up with. Odette doesn’t disappoint, earning two Michelin stars in its first year and making its debut on the Asia’s 50 Best Restaurants list at No.9 in 2017 – the Highest New Entry of all time – then rising four more positions this year to win the title of The Best Restaurant in Singapore.

In a nutshell: Art lovers with a foodie streak (or vice versa) are in for a treat at Odette – a sophisticated French restaurant that is housed in Singapore's National Gallery. Royer describes his cooking style as 'essential cuisine': the very best seasonal ingredients and artisan produce from around the world put centre stage in elegant and refined dishes.

Chef history: Royer’s heavyweight CV includes stints working for Michel Bras in France and Antonin Bonnet in London. He moved to Singapore in 2011, overseeing Jaan’s steady ascent to No.11 in Asia’s 50 Best Restaurants in 2015 before leaving to work on his new baby, Odette, which he named after his grandmother.

Typical dishes: The four-, six- or eight-course menus change regularly but diners can expect beautifully colourful dishes such as Kegani crab with Granny Smith apples, celery, Vadouvan spices and kaffir lime oil, or fois gras ‘comme un pho’ with Japanese abalone, smoked eel dashi and yuzu.

A few words on the room: Created by Singaporean artist Dawn Ng, the restaurant has a feminine feel thanks to the soft pink, grey and cream colour scheme, plus original artworks, including abstract collages of de-constructed food photography.

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